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Microbially fermented dark tea
Pu-erh is microbially fermented and ripened tea (rather than oxidised) and is usually picked from tea trees (instead of bushes). It originated in Yunnan, “the birthplace of tea” many thousand years ago and has continued being manufactured there, although other provinces and even countries have joined in now. Ours is an original from the mountains of Western Yunnan!
There are two main stages to processing the Pu-erh tea. Once tea leaves are harvested, they are processed like normal green tea, producing Raw Pu-erh (mao-cha) This is then further processed by fermenting with the help of microorganisms to produce the final puer tea.
Pu-er tea upon infusing, yields a dark reddish brown brew with earthy flavour accentuated by notes of red fruit.
Ingredients
Ripe Pu-erh tea
Origin
China
How to enjoy this tea
Steep a tsp per cup for 2 - 3 mins in 95 - 100 deg C water. For best results follow these steps:
- Place the 1tsp of tea per cup in the teapot or a mug and add just enough boiling water to cover the leaves, then discard the water using an infuser/filter. You can repeat this step once more, being sure to discard the water. This “rinse” helps ensure a high quality tea.
- Fill the teapot or the mug with boiling water and allow the tea to steep for 2 minutes. Based on your taste preferences, you can steep for a longer or shorter period.
- Pour the tea into teacups and add extras as desired.
- You can make upto 3 infusions with this tea.
Caffeine content
Approx 30 to 40mg per cup
